A Jerusalem native, chef Yotam Ottolenghi made his name in London with restaurants Ottolenghi and NOPI. Here, he riffs on his Israeli roots by presenting a veggie-fueled alternative to a classic appetizer.

"The celeriac purée works well as an alternative to hummus, if you want to make just this to snack on before a meal. With the additional elements, though, it’s a substantial starter or even a little meal in itself, served with some warm crusty bread or white pitta. We like to fry the eggs here – the crispy edges of a fried egg work particularly well with the purée – but soft-boiled also works, if you prefer. As with many of the dishes in this book, the main elements here can be made in advance, ready to be put together just before serving and, in this case, before the eggs are cooked. If you make the purée the day before, just cover it with cling film – actually touching the surface of the purée—to prevent it forming a skin. It’s better at room temperature rather than fridge-cold, so bring it out of the fridge at least half an hour before serving."